Eggplant Parmesan With Bread Crumb Recipe
Ingredients
| 1 16-ounce can tomatoes in tomato puree | ||
| Tomato sauce | 1 8 Ounce | |
| Salad oil | 2 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Basil | 1/2 Teaspoon | |
| Oregano leaves | 1/2 Teaspoon | |
| 1 16-ounce package mozzarella cheese, shredded | ||
| Bread crumbs | 1/2 Cup (16 tbs) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| 1 medium-sized eggplant | ||
Directions
1. In 2-quart casserole or bowl, place tomatoes with their liquid; with spoon, break tomatoes into small pieces. Stir in tomato sauce, salad oil, sugar, basil, and oregano leaves; cover with casserole lid or large plate. Cook at high (100% power) 14 minutes, stirring after 7 minutes, until sauce thickens slightly.
2. Meanwhile, combine mozzarella, bread crumbs, and Parmesan. Cut eggplant crosswise into 1/4-inch-thick slices.
3. In 2 1/2- to 3-quart casserole, spoon 1/2 cup tomato mixture onto bottom of casserole. Cover mixture with one-third of eggplant slices, then one-third of remaining tomato mixture; sprinkle with one-third of cheese mixture. Repeat eggplant, tomato mixture, and cheese-mixture layers twice.
4. Cover with casserole lid or inverted large plate. Cook at medium high (70% power) 25 minutes or until eggplant is tender when pierced with a fork, rotating casserole one-quarter turn every 10 minutes.
2. Meanwhile, combine mozzarella, bread crumbs, and Parmesan. Cut eggplant crosswise into 1/4-inch-thick slices.
3. In 2 1/2- to 3-quart casserole, spoon 1/2 cup tomato mixture onto bottom of casserole. Cover mixture with one-third of eggplant slices, then one-third of remaining tomato mixture; sprinkle with one-third of cheese mixture. Repeat eggplant, tomato mixture, and cheese-mixture layers twice.
4. Cover with casserole lid or inverted large plate. Cook at medium high (70% power) 25 minutes or until eggplant is tender when pierced with a fork, rotating casserole one-quarter turn every 10 minutes.
Chef
